I tried to recreate this chowder recipe because I had it from a Wawa recently. It was delicious, and I hope you think so, too!
Corn Potato Chicken Chowder
2 cups bite-sized cooked chicken
1 cup sliced carrots
1/2 onion, chopped
2 large Yukon Gold potatoes, cut into chunks
2 small sweet, red peppers or 1/2 large red pepper slivered
2 15 oz. cans creamed corn
1 can milk
Sauté pepper and onion in olive oil in a large saucepan until onion is translucent. Add carrots and potatoes, continuing to cook until potato absorbs oil. Add chicken, the two cans of creamed corn, and one can of milk. Cook about thirty minutes on low until potatoes are soft, stirring often so milk doesn’t scald.
Enjoy with crusty bread.